Biscoff White Chocolate Oatmeal Cookies.

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

If you’re looking for that perfect cookie to “wow” the crowd this holiday season – or any time of year – these humble little cookies are your answer. While they may look completely innocent, they are anything but! They’re full of flavor, texture, and chew.

I recently offered to make the entire dessert spread for my friends Kristen & Seth’s engagement party. I made pumpkin cupcakes, peanut butter/chocolate cookies (they’re PB-chocoholics like me), cake batter blondies, and today’s cookies. I was told that these cookies were the best. And that says a lot when served next to cake batter blondies!

See a photo of the dessert spread here and my friend Kristen and I here. Kristen was my roomie at Loyola college.

Biscoff White Chocolate Oatmeal Cookies

Let’s discuss todays cookie recipe. Are you a fan of Biscoff spread? I completely love the stuff with apples, bananas, and combined with Nutella as a toast-topper.

For those of you not familiar with Biscoff spread – it’s a creamy, vegan, nut-free spread with the consistency of peanut butter. It’s available at most major grocery stores; Trader Joe’s also sells a version called “cookie butter,” but I find the original Lotus brand to be the creamiest. Crunchy Biscoff spread is available too! Dee-lish.

Biscoff spread is made from Biscoff Cookies (called Speculoos Cookies in Europe). It tastes like spreadable graham crackers with a hint of gingersnap cookie and all sorts of brown sugar flavor. All of my favorite things in one.

Umm did you read that? Spreadable graham crackers. (!!!)

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

You’ve actually seen these cookies on my blog before, but different. Have you tried my Peanut Butter Cup Oatmeal Cookies yet? You should. They are made with melted butter, peanut butter, oats, and peanut butter cups. I used roughly the same recipe today, but I switched out the peanut butter for Biscoff and the peanut butter cups for white chocolate. Let’s break some things down so you can become a Biscoff cookie master.

If you like chewy cookies, you’re in luck. Today’s cookies are the epitome of chew! The reason for all the chew are the oats and the melted butter. I love to use melted butter in some of my cookie recipes. Not only is it easier than creaming butter, but it provides a ton of chew. Because you are using melted butter, you won’t need to lug out that heavy mixer! That’s right, no mixer is required today.

The cookies are sweetened purely from brown sugar and Biscoff spread. My peanut butter version contains white sugar, but I cut that out completely and used all brown sugar to pair with the brown sugary Biscoff. The brown sugar will give each cookie a tender, moist consistency – something not all oatmeal cookies have!

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

A very crucial note about the oats to use in these cookies:

You need quick oats. Finely ground quick oats, not whole rolled oats. I know it’s very confusing! Basically, old-fashioned whole oats are the thickest rolled oats. They maintain their shape in water/milk when making oatmeal. Quick oats (right next to the whole oats in the grocery store) have been pressed thinner than rolled oats. They retain less of their texture when cooked. You need quick oats in this cookie recipe because they are more powdery and will act more like a flour to bind the wet ingredients. Please see note in the recipe for more information.

The cookie dough is very easy to work with. It’s quite thick and heavy, which is the reason I don’t chill it. When testing this recipe, I found that chilling the dough prevented the cookies from spreading at all. They were mounds of dough in the oven. So let’s avoid the extra time that dough chilling takes and bake the cookies right away.

I prefer to use a giant cookie scoop for these oatmeal cookies. In fact, I prefer to use my cookie scoop for all of my oatmeal cookie recipes.  It produces a perfectly round scoop for the texturized dough. My OXO large cookie scoop is very affordable.  It holds 3 Tablespoons of dough for each cookie round. Yes, these cookies are huge.

Biscoff White Chocolate Oatmeal Cookies |

I used a combination of white chocolate chunks and chocolate chips for my cookies. I simply chopped up a Ghirardelli white chocolate bar and threw that into the dough along with chocolate chips. Want to know a little secret of mine to make your cookies look fabulous? Save a few white chocolate chips/chunks for after the cookies bake. Once your cookies come out of the oven, press a few chips/chunks into the top of the cookies.

Pressing the white chocolate chunks/chips into the cookies will allow them to slightly melt down and stick to the top of the cookie. This little trick will make the tops of your cookies extra pretty. I needed pretty cookies to serve at the engagement party! People eat with their eyes, right?

If you’re a Biscoff lover, make sure you check out my two favorite recipes using Biscoff spread below. If you have any recipes using Biscoff spread, please share. I am all about this graham cracker-y spread right now!

PS: Feel free to leave out the white chocolate chips!

Chewy, soft-baked oatmeal cookies with Biscoff spread. No mixer required! Recipe at


Biscoff White Chocolate Oatmeal Cookies

Yield: 16 cookies

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Prep Time: 10 minutes

Total Time: 30 minutes


  • 3/4 cup (95g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (115g) unsalted butter, melted (or salted)
  • 3/4 cup (150g) packed dark brown sugar (or light brown)
  • 1 large egg
  • 1/2 cup (194g) Biscoff spread (creamy or crunchy)
  • 2 teaspoons vanilla extract
  • 2 cups (160g) quick oats*
  • 1 and 1/2 cups (270g) white chocolate chips or chunks


Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Biscoff until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.

Roll the dough into balls, about 3 Tablespoons of dough each. I highly suggest using a cookie scoop to make it easier. Place 8 balls of dough onto each cookie sheet.
Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie as described above in the post. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Baked cookies and/or cookie dough balls may be frozen up to 3 months.

Additional Notes:

*Note about the oats:

Do not use old-fashioned style oats (aka whole oats) in this cookie recipe.

You need quick oats, which are more finely ground (and smaller) whole oats. I usually only keep whole oats in my pantry. When I need quick oats, I pulse whole oats in the food processor or blender 4-5 times to make homemade quick oats

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


If you like today’s cookies, make some of these favorites next. :)

Peanut Butter Cup Oatmeal Cookies

Peanut Butter Cup Oatmeal Cookies


Biscoff White Chocolate Blondies

Biscoff White Chocolate Blondies


 See all white chocolate recipes.

 See all biscoff recipes.

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!




114 Responses to “Biscoff White Chocolate Oatmeal Cookies.”

  1. #
    Zinaposted April 19, 2014 at 5:37 pm

    Hi Sally! this recipe is a keeper, I just baked 6 cookies and they are to die for! thank you thank you thank you!
    I have doubled the batter as I had extra biscoff spread that will expire soon, and thought of freezing it as you suggested, so that whenever I need a quick dessert fix I have a backup in my freezer. But does the taste and freshness remain the same? and how do you defrost the batter?
    and also, any thoughts about storing the batter in fridge?


    • Sallyreplied on April 20th, 2014 at 3:41 pm

      Hi Zina – you may roll the cookie dough into balls and then freeze them for up to 2 months. Then, remove from the freezer and set on the counter for about 10-20 minutes and bake as directed – adding about 1 minute to the baking time. The taste is the same, I’ve never noticed a difference!


  2. #
    Israposted May 16, 2014 at 5:28 pm

    Sally I just made these and they turned out great! Have you tried them with the crunchy biscoff? I stuck with the creamy. I used 2 tbsp. drops of cookie dough because 3 was too much in my opinion. Also, next time I will scale back on the amount of white chocolate chips. Thanks for the recipe!


    • Sallyreplied on May 17th, 2014 at 2:50 pm

      Yep, these are great with crunchy biscoff.


  3. #
    Connieposted June 11, 2014 at 7:33 pm

    Hi Sally!
    Do you think it will be okay to substitute the butter with apple sauce? And white wheat flour for the flour?
    I love substituting but I am always nervous the texture will not be the same.


    • Sallyreplied on June 11th, 2014 at 7:58 pm

      I definitely do not suggest either. For healthier options, here are some recipe ideas:


      • Conniereplied on June 11th, 2014 at 8:55 pm

        thank you for your reply! i plan on making these cookies tomorrow & am super excited!

  4. #
    Reneeposted July 6, 2014 at 10:03 am

    I made these yesterday but I omitted the white chocolate (only because I had none) And I added almonds & walnuts. This is my new favorite cookie!!! It made 30 of them and I’m ashamed to tell you how many are left (2).


  5. #
    Paige VanDemarkposted October 5, 2014 at 7:09 am

    To die for. Everyone was obsessed. If you only make one cookie in your life, this is that kind.


  6. #
    Lindseyposted October 11, 2014 at 4:00 pm

    I made these without the white chocolate chips since I didn’t have them on hand. I then had a genius idea! I slathered a bit of biscoff spread and marshmallow fluff in between two cookies and presented them to my boyfriend as special homemade oatmeal pies. OH MY HEAVENS


  7. #
    Sriposted October 27, 2014 at 5:07 am

    Hi Sally, what about coming up with a recipe to make Biscoff spread? ;) An idea!


  8. #
    Chandraposted November 19, 2014 at 7:57 am

    Hi Sally,
    I made these this morning. I followed the recipe almost to a “T”. The only changes I made is I swapped the regular flour for whole wheat flour and I cut back on the white chocolate chips by about 1/4 cup – they were AWESOME. Thank you!!!


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